Costa Rica La Pira Estate Washed - Introduction to La Pira Estate and Costa Rican Coffee

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Hacienda Piro: A Legacy of Excellence

Named after the nickname "PIRO" of Carlos's father, Gilberto Urena, Hacienda Piro has a history of 50 years. After inheriting the family farm, Carlos managed it as an organic certified coffee production estate. However, due to high costs, Carlos has chosen another method of estate management in recent years. He raises goats and other animals that eat weeds within the estate, directly eliminating the need for chemical or organic herbicides. Beyond their other economic value, the animals' excrement helps fertilize the coffee trees, making the estate's coffee clean and distinctly sweet.

The estate is located within the Dota Valley, where the varied climate characteristics provide ideal temperatures for coffee bean growth.

Hacienda Piro achieved excellent results in the Cup of Excellence (COE) in 2009, 2011, and 2012, notably securing third place in the 2011 C.O.E. with a high score of 88.85.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, grind at 3.5 with Fuji R440, water temperature around 90°C

French Press: Recommended grind setting is 4, water temperature 90°C

Siphon: Recommended grind setting is 4, water temperature between 90°C-91°C

AeroPress: Recommended grind setting is 3.5, water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473